📝 About This Recipe
Transport your senses to the shores of Valencia with this elegant side-dish interpretation of the classic Spanish Fideuà. Unlike the seafood-heavy main course, this version focuses on the transformative power of 'fideo' noodles toasted to a nutty chestnut brown and simmered in a rich, saffron-infused aromatic broth. It is a sophisticated, textural masterpiece that offers a savory depth and a delicate crunch, making it the perfect companion to grilled meats or roasted vegetables.
🥗 Ingredients
The Pasta Base
- 250 grams Fideo noodles (No. 0 or No. 1) (short, thin Spanish pasta; angel hair broken into 1-inch pieces is a good sub)
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
Aromatics and Flavor Base
- 1 Shallot (very finely minced)
- 4 pieces Garlic cloves (thinly sliced into chips)
- 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet/dulce variety)
- 2 tablespoons Tomato purée (concentrated)
- 1/2 teaspoon Saffron threads (crushed and steeped in 2 tbsp warm water)
The Cooking Liquid
- 600 ml High-quality chicken or vegetable stock (kept at a simmer)
- 60 ml Dry white wine (such as Albariño or Pinot Grigio)
- to taste Sea salt
- 2 tablespoons Fresh parsley (flat-leaf, finely chopped for garnish)
👨🍳 Instructions
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1
Place a wide, shallow pan (a paella pan or a large heavy-bottomed skillet) over medium heat and add 3 tablespoons of olive oil.
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2
Add the raw fideo noodles to the pan. Stir constantly for 5-7 minutes until the noodles turn a deep golden-brown color. Do not rush this; the toasting provides the essential nutty flavor.
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3
Once toasted, remove the noodles from the pan and set them aside on a plate lined with a paper towel.
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4
In the same pan, add the remaining tablespoon of olive oil. Add the sliced garlic chips and fry until just golden and fragrant, then remove half of them for garnish later.
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5
Add the minced shallots to the pan with the remaining garlic. Sauté for 3-4 minutes until translucent and soft.
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6
Stir in the tomato purée and cook for 2 minutes until it darkens slightly and loses its raw acidity.
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7
Sprinkle in the smoked paprika and stir quickly for 30 seconds to avoid burning the spice.
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8
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
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9
Return the toasted noodles to the pan and toss well to coat them in the aromatic base.
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10
Pour in the hot stock and the saffron-infused water. Season with a pinch of sea salt, keeping in mind the saltiness of your stock.
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11
Increase the heat to medium-high and bring to a boil. Once boiling, spread the noodles evenly across the pan and do not stir them again.
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12
Cook for 8-10 minutes. As the liquid evaporates, the noodles should begin to stand upright—this is a classic sign of a well-made Fideuà.
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13
Once the liquid is fully absorbed, listen for a slight crackling sound. This indicates the 'socarrat' (the delicious crust) is forming on the bottom. Cook for 1 more minute, then remove from heat.
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14
Cover the pan with a clean kitchen towel and let it rest for 5 minutes. This allows the steam to finish cooking the top layer of noodles perfectly.
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15
Garnish with the reserved toasted garlic chips and fresh parsley before serving directly from the pan.
💡 Chef's Tips
Always use hot stock; adding cold liquid to the toasted noodles will result in a gummy texture. Toasting the noodles is the most important step—ensure they are a rich brown, not just yellow, for maximum flavor. If you cannot find Spanish fideos, use angel hair pasta broken into 1-inch lengths. Resist the urge to stir the pasta once the liquid is added; you want the bottom to caramelize into a 'socarrat'. Use a wide pan to ensure the liquid evaporates evenly and the noodles have space to 'stand up'.
🍽️ Serving Suggestions
Serve alongside grilled garlic shrimp or sea bass for a coastal Spanish feast. Pairs beautifully with a dollop of homemade lemon-garlic aioli on the side. Accompany with a crisp, chilled glass of Rosado or a dry Spanish Cava. Excellent served with roasted lamb chops seasoned with rosemary and lemon. Add a simple side salad of shaved fennel and citrus to cut through the richness.